Wednesday, January 30, 2013

bean salad

This was my awesome and quick lunch today. I don't know why it hasn't occurred to me before, but I can make 'pasta salad' with beans instead of pasta. The kids preferred their beans plain with red pepper on the side. I added olive oil and salt to their straight-from-the-can white beans. To mine, I also added red pepper, cucumber, green onion, avocado, salami, and aged provolone. I put a teensy bit of balsamic vinegar over the top but it honestly would have been better with fresh lemon juice instead. The cracker is a croccantini from costco. I actually ended up spreading avocado on it to eat. Delicious!

Saturday, January 26, 2013

diet update

Contrary to how the other posts look this month, we've actually been strict about our diets again since New Years. V is taking a work weight-loss competition seriously (weighing food and keeping spreadsheets), and I've cut out sugar and bread. I'm not actually cutting carbs, since I'm pregnant, but bread is just a gateway drug for me. We're doing big breakfasts with eggs, fresh juice, sometimes nitrate free bacon or sausage, sometimes oatmeal or sourdough waffles. Lunches are meat with veggies and dinners are smoothies (green or yogurt) with something (cottage cheese, crackers, muffins, modified cookies) or lentil soup (Greekdhal, or mujaddara). And we're going thru a ton of produce.

I've been making big food orders from Azure Standard to keep costs down (mostly on juicing and meats). We have a local coop I joined and a new Whole Foods in town to fill in the gaps. And my Dad regularly drops off wild trout within hours of it swimming in the lake - there are some serious perks to our recent move :)

Thanksgiving - a bit late

I know this is super late and all, but I just have to post our Thanksgiving meal for my records. This year we went with turkey (last year's lobster is here). We actually had a family outing to the farm and got to see the turkeys getting rounded up. It was very cool. My 18 month old even started saying 'gobble, gobble'. Anyway, we actually scored two local, pastured turkeys - one for a trial run and one for the real deal. V did a salt brine and roasted them in the oven.

The rest of the meal was divided up between my siblings and parents. We had 23 people to feed so everyone brought something. V made the pastured turkey and two cranberry chutneys (spicy and sweet), my dad make a smoked turkey in his kamado, I did the Bunny stuffing (with bacon), yams (recipe from my sil), beets, and mint and honey carrots. My brothers' families did the potatoes, gravy, pudding fruit salad, rolls, and pies. The pies deserve their own post but I didn't make them and didn't get any pictures. For the record, they were fabulous - we had like 8 flavors. Then my sister and mom did about a million dishes.

The turkey relish tray made it's appearance for dinner with crackers and leftover turkey with rolls (the real meal was served during the lunch hour). I was worried I'd need more options available for dinner with all of the kids but they were too busy playing to stop long for food.

And we had several meals of turkey sandwiches for leftovers. Dressed up with V's cranberry relish, goat cheese, farmer's market sourdough, and spinach, I didn't get sick of leftovers for a long time.

Tuesday, January 15, 2013

Peach Cobbler

Somehow I have neglected to post my peach cobbler recipe on this blog. I had to dig up the recipe to make it. I'm actually not eating sugar right now, but for the next time I feel like making this, I'd like the recipe to be handy. It's delicious. And if you're in SLC, go visit Red Rock and order their's.

8 large peaches (ish)
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Preheat oven to 425'. Skin and pit peaches and slice into thin wedges (may immerse peaches in a boiling water bath for 30 seconds to loosen skins, if desired). Use enough to fill the bottom of a glass 9x13 pyrex. Toss peaches with sugar, lemon juice, and cornstarch and bake in 9x13 for 10 minutes. You may add more cornstarch, depending on how juicy your peaches are - and how soupy you like your cobbler. Also, you can cheat and use bottled peaches if you'd like.

Meanwhile, heat some water to boiling. In a bowl, mix flour, sugar, baking powder, and salt. Blend butter in with fork or pastry cutter (someday...) until crumbly. Pour in 1/4 cup boiling water and stir until just combined.

Remove peaches and drop spoonfuls of topping over them. Don't worry about being too precise - it will spread as it bakes. Return to oven and bake until golden - about 25 minutes.